Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Fang, Yan; Yu, Xueqing; Jing, Yingjun

doi:10.1007/s13197-017-2982-0

Cited by 35 publications

(14 citation statements)

References 31 publications

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“…Using ferric reducing antioxidant power (FRAP) as a response, the optimal reaction conditions, i.e., a time of 107 min, temperature of 121 °C, pH of 6.0, and nCOS:nGly = 2.5:1, were obtained by one-variable-at-a-time method and by response surface methodology. The resulting COS-Gly-MRPs exhibited much stronger antioxidant activity than their substrates 101 . Expansion of the range of anthocyanin food colorants from unconventional vegetal primary products.…”

Section: Fruit Products As Natural Supplimentsmentioning

confidence: 97%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

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In the past, the beneficial effects of fermented fruits were unknown, and so people primarily used fermentation to preserve fruits, enhance shelf life, and improve flavor. Fermentation of fruits has been adopted over many generations, primarily due to their commercial significance. Edible tropical fruits such as, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, jamun and palm etc. with high export potential have their origin in the tropics and require rather suitable climatic conditions; and can not tolerate environmental stress. Most of the tropical fruits are important sources of antioxidants, vitamins and minerals and form a very healthy part of a diet. An effective utilisation of inferior grade and over-ripe fruits and processing them into fermented beverages has been revealed as a new and promising alternative to generate extra revenues whilst conducting a sustainable exploitation of wastes. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. This paper reviews the production techniques and beneficial health effects of different fermented fruits. Scientific advances in the emerging area of functional beverages; as they provide a health benefit beyond the basic nutritional functions also reported in this paper.

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Section: Fruit Products As Natural Supplimentsmentioning

confidence: 97%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

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“…General antioxidative peptides stabilize free radicals by the donation of a hydrogen atom or chelation of free metal ions. Gly was the most abundant residue and it has been reported to take part in radical quenching by donating the single hydrogen atom acting as its functional group [14,61]. Pro was present at higher abundance in the peptides when compared to collagen.…”

Section: Activity Correlation With Sequence and Structurementioning

confidence: 99%

Contribution of quasi-fibrillar superstructures in peroxide quenching by collagen peptides derived from fish processing by-products and their application as natural food additives

Saleem

Dey

Sumeet

et al. 2021

Preprint

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This study attempts to identify the significant role played by the secondary structure of collagen-derived peptides that are involved in lipid peroxide quenching in food products. Collagen was extracted from the skin of Perch and swim bladder of Rohu at 45-78% efficiency. It was identified as type-I based on a high molecular weight (110kDa) and its ion-exchange elution profile. The collagen samples were enzymatically hydrolyzed and collagen hydrolysate (CH) was extracted with an efficiency of 0.67-0.74g/g of collagen. The CH samples displayed a molecular weight in the range of 8.2-9.7kDa and exhibited a higher abundance of charges resulting in higher solubility. The structural studies revealed that the CH peptides existed in polyproline-II helix and formed a mimic-triple helix in a wide range of pH. In neutral and alkaline pH, the mimic helices joined to form a hierarchical quasi-fibrillar network that was smaller than collagen fibrils but also more dynamic. The CH exhibited >95% degradation in 15h through simulated digestion. The CH were able to decrease peroxide formation by 84.5-98.9% in commercially available cod liver and almond oil and increased the shelf life of soya bean oil by a factor of 5 after 6 months of storage. The addition of CH to cultured cells quenched peroxide ions generated in situ and decreased stressor activity by a factor of 12. The reason behind the high efficacy of CH was deciphered to be the proximal charge stabilization by the quasi-fibrillar network, which allowed efficient peroxide quenching and long-term stability.

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“…Zheng et al studied the CMRPs prepared from COS and nisin, and found that the conjugates had a better effect on preservation of Collichthys niveatus , a marine species with delicious flavor [ 99 ]. Yan et al also found that the CMRPs (prepared from COS and glycine) -treated fruit juices samples exhibited a higher antioxidant capacity [ 105 ].…”

Section: Applications Of Cmrpsmentioning

confidence: 99%

Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

et al. 2020

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Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.

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Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Cited by 35 publications

References 31 publications

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Contribution of quasi-fibrillar superstructures in peroxide quenching by collagen peptides derived from fish processing by-products and their application as natural food additives

Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

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